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Omelette Aux Truffes

A French omelette folded around sliced truffles, cooked with butter and white wine or sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Omelette Aux Truffes

Ingredients

Directions

Prepare

  1. Make a plain omelet.

  2. Slice the truffles.

Cook the truffles

  1. Heat the truffles carefully with butter and a little white wine or sherry.

Finish and serve

  1. When the omelet is ready to fold, place the truffles in a row across the center.

  2. Fold the omelet, dish it, and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Truffle + white winetop 16% of all pairs
    Smell alikelow
    Cooked together425 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Truffles
Provide the main aroma and flavour that defines the dish.
Butter
Adds richness and carries the truffle aroma while heating gently.
White wine or sherry
Adds acidity and a light sweetness that lifts the truffle flavour.
Eggs
Form the omelet, setting into a soft, tender structure around the filling.

The step that matters

Heat the truffles carefully with butter and a little white wine or sherry.. Truffle aroma is volatile and fades or turns harsh with strong heat, so gentle warming preserves its fragrance. Overheating also toughens the eggs later and can make the butter brown and bitter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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